There’s something about a bowl of old fashioned potato soup that fixes everythingthe steam rising off the spoon, the way it warms you from the inside out. It’s the kind of comfort food that doesn’t try too hard, just simple ingredients turned into something that feels like a hug.
I’ve spent years playing with the balance of creaminess and texture, testing what makes it silky without losing that hearty bite. One winter evening in 2019, I stirred in fresh thyme at the last minutethe whole pot came alive with this subtle, earthy brightness that made everyone at the table pause mid-bite. That’s when I realized the magic isn’t just in the potatoesit’s in those quiet flavor decisions that turn a classic into something you crave all season long.
PrintOld-Fashioned Potato Soup Recipe: Easy Cozy Comfort
This Old Fashioned Potato Soup is a warm and creamy dish made with just a few simple ingredients. Perfect for cozy family dinners or an easy weeknight meal, it provides comforting flavors everyone will enjoy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 Servings 1x
- Method: Stovetop
Ingredients
- 3 1/2 pounds potatoes peeled and diced
- Water with a few pinches of salt added for boiling potatoes
- 3 tablespoons butter
- 1 medium onion diced
- 6 cups whole milk or milk of choice
- 1 1/2 teaspoons salt use more or less to taste
- Ground black pepper to taste
Instructions
- Place the potatoes in a pot and cover them with water by about 1 inch, then add a few pinches of salt. Bring to a boil and cook gently until the potatoes are tender but still hold their shape, about 10 to 15 minutes. Drain the potatoes, reserving about one cup of the cooking water.
- While the potatoes cook, melt the butter in a large pot over medium heat. Add the diced onion and cook until they soften and develop a golden color around the edges.
- Return the potatoes to the pot with the onions. Pour in the milk and season with salt and pepper. Warm the soup gently until small bubbles form around the edges, but do not let it boil.
- Simmer the soup slowly for 10 minutes, then remove it from the heat. Mash about half of the potatoes with a masher or use an immersion blender, leaving the rest in chunks. Add reserved cooking liquid if you prefer a thinner soup.
- Taste and adjust seasoning as needed, then serve the soup hot.
Nutrition
- Calories: 200 kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g + 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Why This Soup Feels Like Home
What makes this bowl special isn’t fancy technique or hard-to-find ingredientsit’s the kind of simplicity that lets each element shine. You get creamy, buttery depth from whole milk and butter, balanced by sweet caramelized onion and tender potato bites that practically melt on your tongue.
Here’s what you’ll love:
- Just 4 main ingredients: Potatoes, butter, onion, and milkthat’s it. No cream cheese, no bacon bits, no roux.
- Naturally gluten-free: Perfect for mixed dietary tables without any swaps or substitutions.
- Ready in under an hour: From peeling to serving, you’re looking at about 50 minutes total.
- Texture you control: Mash half, leave half chunkyit’s your call how rustic or smooth you want it.
The Ingredient Lineup (and Why Each One Matters)
Every single component plays a role in building that cozy, old-fashioned flavor. Potatoes are your basestarchy enough to thicken the broth naturally when you mash them, but not so waxy they fall apart. Whole milk brings body without heaviness, while butter and onion create a golden, savory foundation that makes the whole pot sing.
Pro Tip: Don’t skip salting the boiling water. It seasons the potatoes from the inside out, which makes a noticeable difference in the final bowl.
| Ingredient | Role | Simple Swap |
|---|---|---|
| Potatoes (3.5 lbs) | Body, texture, natural thickener | Yukon Gold or Russet both work beautifully |
| Butter (3 tbsp) | Richness, golden onion base | Olive oil for dairy-free version |
| Onion (1 medium) | Sweet, savory depth | Yellow, white, or even a shallot |
| Whole Milk (6 cups) | Creaminess without heaviness | 2% milk, oat milk, or half whole milk + reserved potato water |
How to Make It (Step-by-Step)
Start by boiling your peeled, diced potatoes in salted water until they’re fork-tenderabout 10 to 15 minutes. You want them cooked through but still holding their shape, not mushy. Drain them, but save a cup of that starchy cooking liquid; it’s your secret weapon if the soup gets too thick later.
While the potatoes bubble away, melt butter in your soup pot and add the diced onion. Let it cook slowly over medium heat until it’s soft and golden around the edgesthis is where the sweetness develops. Once the onions are ready, add your drained potatoes, then pour in the milk. Season with salt and pepper, then bring everything to a gentle simmer. Not a rolling boil, or the milk might curdle.
After about 10 minutes of simmering, pull the pot off the heat. Use a potato masher or immersion blender to mash roughly half the potatoes, leaving the rest chunky. This creates that perfect creamy-yet-hearty texture. Taste, adjust your salt and pepper, and you’re done.
Timing at a Glance
| Step | Time | What’s Happening |
|---|---|---|
| Prep (peel, dice) | 15–20 min | Get potatoes and onion ready |
| Boil potatoes | 10–15 min | Cook until fork-tender |
| Sauté onion | 5–7 min | Golden and soft |
| Simmer soup | 10 min | Flavors meld, milk warms through |
| Total | ~50 min | From start to bowls on the table |
Troubleshooting and Tweaks
Too thick? Stir in a little of that reserved potato water, a few tablespoons at a time, until it loosens up. The starch helps it stay creamy instead of watery.
Too thin? Mash a few more potato chunks, or let it simmer uncovered for another 5 minutes to reduce slightly.
Want more flavor layers? A bay leaf during the simmer, a pinch of smoked paprika, or a handful of fresh chives at the end can add subtle complexity without losing that classic vibe.
Serving and Storage
Serve this old fashioned potato soup piping hot, straight from the pot. It’s perfect on its own for lunch, or pair it with crusty bread and a simple green salad for supper. Leftovers keep beautifully in the fridge for up to 4 daysjust reheat gently on the stovetop, adding a splash of milk or water if it’s thickened up overnight.
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Refrigerator (airtight container) | Up to 4 days | Warm on stovetop over low heat, stir often |
| Freezer (portioned containers) | Up to 3 months | Thaw overnight in fridge, then reheat gently |
Note: The texture may change slightly after freezing, as milk-based soups can separate a bit, but a good stir while reheating usually brings it back together.
Dive into more delectable recipes and culinary ideas follow me on Facebook, Pinterest and Reddit!
FAQs ( Old-Fashioned Potato Soup )
What type of potatoes work best for this recipe?
Russet potatoes are ideal because they break down slightly while cooking, creating a naturally thick and creamy texture. Yukon Gold potatoes also work well if you prefer a smoother consistency. Avoid waxy potatoes like red potatoes as they won’t break down properly and may result in a thin broth.
How do I prevent the soup from curdling?
Keep the heat at medium-low when adding dairy ingredients and never let the soup boil vigorously. Gradually temper the milk or cream by adding a small amount of hot soup to it first, then slowly stir it back into the pot. This prevents temperature shock that causes curdling.
Can I make this soup ahead of time?
Yes, this recipe actually tastes better the next day as flavors develop overnight. Store it in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to restore the original consistency, as it will thicken considerably when cold.
Why is my soup too thin?
If your soup is too thin, mash some of the cooked potatoes directly in the pot with a potato masher or fork. Alternatively, mix 2 tablespoons of flour with cold water to create a slurry, then stir it into the simmering soup. Cook for 5-10 minutes until thickened.
What toppings pair well with this comfort food?
Classic toppings include crispy bacon bits, sharp cheddar cheese, fresh chives, and a dollop of sour cream. Crusty bread or oyster crackers make excellent accompaniments. For extra richness, try adding a pat of butter just before serving.
You’ll love how this old fashioned potato soup turns outcreamy, comforting, and ready in under an hour. The smell of butter-soft onions and tender potatoes simmering together? Pure kitchen magic. It’s the kind of bowl that wraps you up on a chilly evening.
Try stirring in fresh thyme or a pinch of smoked paprika for a little warmth. Leftovers are even better the next dayjust add a splash of milk when reheating. The secret is that gentle mash at the end, leaving some chunks for texture.
Did this soup bring back memories of your grandmother’s kitchen? Snap a photo and share your cozy bowlI’d love to see your version. Save this recipe for the next rainy day, or pass it along to someone who needs a little comfort. Happy cooking, friend.
